"A member of the goosefoot family (Chenopodium quinoa),
quinoa is grown in the altiplano of the Andes in Bolivia, Ecuador,
and Peru, and some in Chile and Argentian. A pilot crop grows
in Boulder, Colorado.

Quinoa has historically been the staple food of the Andes,
traditonally eaten like rice, toasted and ground to make tortillas,
and fermented to make chicha, a drink. As the "mother
grain" of the Incas, quinoa was of such central importance
to that civilization, that by destroying its cultivation, the
Spaniards subdued the Inca Empire in one year.

Quinoa cooks up quickly in 15-25 minutes into a light, fluffy
"cute curly" yellow grain. It has a gourmet look and
a very delicate flavor. The flavor makes light crepes and waffles
in our blender recipes. It is gluten-free, providing another grain
choice for the gluten intolerant. With high protein and high lysine
content, quinoa is one of the most nutritious grains. It is very
expensive.

A substance on the surface of quinoa seed called saponins
imparts a bitter taste and must be rinsed away. I rinse the seed
in a strainer 1-2 minutes the evening before using it, soak it
in a bowl of water overnight, drain it, and rinse again, about
1 minute. This procedure is included in our recipes for quinoa
crepes, waffles, and creamed cereal." p., 75-76 BREAKFASTS
By Sue Gregg, Reprinted by permission

CREAMY QUINOA

The added butter givesthis cereal an especially pleasing
flavor. The rinsing and soaking of the grain is essential to remove
bitter flavor (p.75 BREAKFASTSfor
details)

AMOUNT: 2-3 servings (Double, triple as needed)

1. The night before, put quinoa in strainer and rinse for 1
minute:

1/2 cup quinoa

2. Set strainer with rinsed quinoa in a bowl filled with water
so that it is submerged. Let stand overnight.

3. Discard water and rinse quinoa another 30 seconds.

4. Blend in blender on high speed about 1 minute:

1/2 Cup water
2 TB rinsed, drained quinoa

5. In saucepan bring water to a boil, stir in blender mixture
and return to boil; stir in blender mixture and return to boil;
stir in remaining ingredients: